Breads and Rolls
Looking at Cooking and Garden Jobs with Mildred Swift

Mattie Shelbon

• 1 cup cornmeal
• 4 cups milk
• 4 eggs, separated
• 1 tablespoon butter or margarine
• 1 3/4 teaspoons salt

Heat milk. Add to cornmeal and salt. Stir till smooth. Cook 5 minutes stirring constantly. Add butter, then cool. Beat yolks until light and lemon colored. Add to meal mixture. Beat whites until stiff. Fold into cornmeal mixture. Bake at 400 F. for 45 minutes.

Serve hot, and serve at once.

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